English Summer Pudding
Summary
| Yield | |
|---|---|
| Source | relishmag.com |
| Prep time | 30 minutes |
| Recipe Types | Snacks and Treats |
Description
I saw this being made about a month ago on food network. When it appeared in the paper, I had to give it a try.
I used 'aging' fruit ... picking out the prettiest berries for garnish and cooking the rest. I also used sweet bread from Tony's Bakery ... got it at Christmas Tree Shops. It wasn't a big loaf, but six very large bulkie roll size breads.
The picture and recipe is from relishmag.com ... mine didn't last long enough to snap a picture. Came home to discover it's been mostly devoured. A definite hit.
please note that the prep time you cook and handle it is about 30 minutes. but it's got to sit overnight or all day to mold ... so the prep time is more like 8 1/2 hours if you count in the waiting.
Ingredients
| 8 | c | assorted berries (i used blueberries, strawberries & raspberries) |
| 1 | c | water |
| 3⁄4 | c | granulated sugar |
| 1 | T | vanilla |
| 18 | oz | sweet bread or brioche |
| 16 | oz | whipped cream (i whip up heavy cream and a bit of confectioners sugar |
Instructions
Instructions
1. Mix 6 cups (seashanty's note: remember to hold back 2 cups of berries - pick 1/2 cup of the prettiest ones for garnish) of berries with the water and sugar in a large saucepan. Cook over medium heat, stirring gently, until berries start to soften and sugar dissolves, about 15 minutes. (seashanty's note: be careful that the berries and sugar don't scorch) Remove from heat.
2. Stir in 1 1/2 cups of remaining berries. (seashanty's note: remember to hold onto 1/2 cup of the prettiest berries for serving time) Strain berry mixture, reserving all the juice and berries. Stir vanilla into juice. Line a 2-quart serving bowl with plastic wrap.
3. Cut a slice of brioche to fit the bottom of the bowl. Dip into juice and place in bottom of bowl. Cut the remaining brioche into wedges and dip each piece, one at a time, into juice.
4. Place three-fourths of the juice-soaked brioche wedges against the sides of bowl pressing to remove any gaps. Spoon berries into center. Top with remaining brioche wedges.(seashanty's note: I used sweet bread 'rolls' torn into wedges ... I've heard you can make this with stale bread but haven't tried it)
5. Cover with plastic wrap. Press down with your hands until juices rise to the top. (seashanty's note: make sure there is plastic wrap between your hands and the berry juice or you will have blue palms for a while - I keep a supply of clear plastic 'deli' gloves) Place a plate on top, and set weights on the plate (2 or 3 cans of soup work well). Refrigerate at least 8 hours. (seashanty's note: you want to press the bread into the sides of the bowl really well to mold it)
6. To serve, remove weights, plate and top plastic wrap. Place a serving plate on top of bowl and quickly turn both over together, shaking gently, so that the pudding releases from the bowl. Remove plastic wrap. Cut into wedges and serve with remaining berries and whipped cream. Serves 8.
Recipe by Relish Chef Jon Ashton
Nutritional Information
Per serving: 290 calories, 4.5g fat, 35mg chol., 7g prot., 61g carbs., 5g fiber, 310mg sodium.
(seashanty's note: this is just sooo pretty! it looks very difficult but it isn't. it just takes a long time to mold the pudding)